Bonjour! After what feels like 35 hours of traveling, I've made it to Lyon, France. I'm exhausted...there's something about flying halfway across the world to a country whose language you don't even recognize that will take it out of you. That and having a French menu read to you by a very nice server when you're jet lagged and confused. Boy do I feel like a stupid American...oh well I guess. Thank you...er...merci. Maybe I'll be a little better with the language when I leave in two weeks.
Anyway, back to the bread. I think I've heard somewhere that there's a debate on cornbread between the North and the South. One prefers it sweeter and the other prefers....I'm not sure. Clearly, I'm not the person to ask about this. Great story, right? It's ok...roll your eyes. I'm definitely used to that. We'll chalk it up to me living in the West. This is my all-time favorite recipe. I've been making this since I was kid, and I love every aspect of it. I love the batter and the finished project. Yes, it's sweet but it's simple, too. You should have all the ingredients on hand, and it takes less than 30 minutes to make and bake it. My absolute favorite way to eat it is warm with a slab of butter and a lot of honey, and it's great leftover, too. Since the hubs doesn't like cornbread (wha??), I essentially eat an entire pan by myself. Not at one sitting mind you, but it's breakfast, lunch, and dinner for me! I've never made it into muffins, but I know people who have. I would recommend about 12-15 minutes if you do muffins (or until a toothpick comes out clean).
My Favorite Cornbread Recipe
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1/2 cup cornmeal
1 1/2 cups all purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 egg
1 cup milk
1/4 cup vegetable oil
Preheat your oven to 425 degrees.
In a bowl, combine together the cornmeal, flour, sugar, salt, and baking powder. Add in the egg, milk, and vegetable oil and whisk by hand to combine.
Pour into a greased 9-inch pie plate and bake for 20 minutes or until a toothpick comes out clean. Serve warm with butter and honey.
A She Makes and Bakes family recipe
Anyway, back to the bread. I think I've heard somewhere that there's a debate on cornbread between the North and the South. One prefers it sweeter and the other prefers....I'm not sure. Clearly, I'm not the person to ask about this. Great story, right? It's ok...roll your eyes. I'm definitely used to that. We'll chalk it up to me living in the West. This is my all-time favorite recipe. I've been making this since I was kid, and I love every aspect of it. I love the batter and the finished project. Yes, it's sweet but it's simple, too. You should have all the ingredients on hand, and it takes less than 30 minutes to make and bake it. My absolute favorite way to eat it is warm with a slab of butter and a lot of honey, and it's great leftover, too. Since the hubs doesn't like cornbread (wha??), I essentially eat an entire pan by myself. Not at one sitting mind you, but it's breakfast, lunch, and dinner for me! I've never made it into muffins, but I know people who have. I would recommend about 12-15 minutes if you do muffins (or until a toothpick comes out clean).
My Favorite Cornbread Recipe
Print this recipe
1/2 cup cornmeal
1 1/2 cups all purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 egg
1 cup milk
1/4 cup vegetable oil
Preheat your oven to 425 degrees.
In a bowl, combine together the cornmeal, flour, sugar, salt, and baking powder. Add in the egg, milk, and vegetable oil and whisk by hand to combine.
Pour into a greased 9-inch pie plate and bake for 20 minutes or until a toothpick comes out clean. Serve warm with butter and honey.
A She Makes and Bakes family recipe
